A simple recipe that turns red lentils into a nutritious and versatile base for light, balanced meals.

Red lentil crêpes are a practical way to include plant-based protein and fibre in your diet naturally.

Thanks to their soft texture and the fact that they cook quickly in a frying pan, they can be stuffed with seasonal vegetables, fresh cheeses or vegetable-based fillings, making them a complete and filling meal.

They are particularly valued in balanced diets because do not contain refined flour, are naturally rich in plant-based protein and allow for a wide variety of flavours through the use of spices and herbs.

🕒 Preparation time

2 hours’ soaking + 10 minutes

🔥 Cooking time

5–6 minutes

🥄 Difficulty

Easy

🍽 Portions

1 person

🌱 Dietary habits

Vegetarian – Plant-based

⚡ The perfect opportunity

Light lunch • Quick dinner • Vegetable-based main course

Ingredients

Serves 1

• 100 g of hulled red lentils

• 75 ml of water

• 1 level teaspoon of salt

• 2 tablespoons of extra virgin olive oil

Optional

• sweet paprika

• turmeric

• chives

• other spices to taste

Preparation

1️⃣ Soaking the lentils

Rinse the red lentils thoroughly under running water.

Transfer them to a bowl and leave them to soak for about 2 hours, so that they are softer and easier to blend.

2️⃣ Preparing the dough

Drain the lentils and transfer them to a tall container.

Add:

• water

• salt

• extra virgin olive oil

• any spices you choose

Blend with a hand blender until the mixture is smooth and slightly thick.

3️⃣ Cooking the crêpes

Heat a non-stick frying pan lightly greased with a drizzle of oil.

Pour a ladleful of the mixture and spread it out in a circular motion using the back of a spoon.

Bake at cook over a low heat for about 2–3 minutes on each side, until the crêpe is firm and lightly golden.

4️⃣ Filling

Crêpes can be filled with simple, light ingredients, such as:

• grilled vegetables

• fresh salad

• soft cheeses

• hummus or vegetable dips

Roll up or fold in half and serve straight away.

Nutrition advice

Red lentils are naturally rich in plant-based proteins, fibre and minerals.

This mixture makes a base for crêpes without refined flours, which is quite filling and has a balanced nutritional profile.

Served with fresh or grilled vegetables, these crêpes can become a light, complete meal, ideal for those who follow a diet that focuses on the quality of ingredients.

Variations and suggestions

• Add cumin or coriander for a more Mediterranean flavour.

• Use the crêpes as base for vegetable wraps.

• Prepare a slimmer version to create vegetable rolls or wraps.

On Typigo, we share simple dishes created using basic ingredients and inspired by mindful everyday cooking.

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